For 2 people
Baking time: 20-30 minutes

Ingredients:

• 2 eggplants (400g),
• 2 tablespoons Filippo Berio Traditional Pesto Sauce
• 2-3 tablespoons Divella tomato peel
• 2 tablespoons Speroni Extra virgin olive oil
• 1 clove of garlic
• with, pepper and hot pepper to taste
• 250 gr Divella couscous

Instructions:

Wash the eggplant, cut it in half lengthwise and make cross cuts. Add salt, pepper and olive oil. Arrange the eggplant halves in a pan and bake at 220 ° C for 20-30 minutes (depending on the size of the eggplant) or until you estimate that the eggplant is soft enough. Take the casserole out of the oven, transfer the eggplant to a plate and add chopped white over each half. onion, 2-3 Divella peeled tomatoes mixed with basil pesto. If you like hot peppers, be sure to chop fresh hot peppers as well.

Serve immediately while hot with already prepared Divella couscous.

SUGGESTION:

If you are one of those who can't do without meat, you can add some pork medallion with cheese to this baked eggplant with tomato, or something else you like.